Description

This Blueberry Coffee Cake features a delightful combination of fresh blueberries, a tender crumb, and a sweet topping. It’s easy to make and perfect for brunch or as an afternoon snack, making it a favorite among home bakers.

Ingredients

Scale

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground nutmeg
½ cup butter
1 cup granulated sugar
2 large eggs
1 ½ teaspoons vanilla
1 ¼ cups sour cream
2 cup blueberries
¼ cup granulated sugar
¼ cup brown sugar
3 tablespoons flour
1 teaspoon cinnamon
½ cup chopped walnuts
3 tablespoons salted butter
half batch buttery vanilla glaze

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Instructions

Preheat your oven to 350 °F and grease a 9×9 inch pan.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and nutmeg; set aside.
In a large bowl, cream the butter and sugar together until light and fluffy. Beat in eggs one at a time, then mix in the vanilla extract.
Gradually add the dry ingredients and sour cream alternately to the butter mixture until smooth. Fold in the blueberries until evenly distributed.
Spread the batter into the prepared pan, tapping it on the counter to remove any air bubbles.
In a small bowl, mix topping ingredients, working the butter into the dry mix until small crumbs form, then sprinkle on top of the batter.
Bake for 45-55 minutes until a toothpick inserted comes out clean. Remove from oven and allow to cool completely.

Notes

For a moister cake, add an extra tablespoon or two of sour cream.
Ensure blueberries are fresh and not frozen for the best texture.
Storing in an airtight container at room temperature helps maintain moisture.

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 25g
Sodium: 250mg
Fat: 16g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 47g
Fiber: 2g
Protein: 5g
Cholesterol: 60mg